Clean Egg Nog! (also ‘dirty’ eggnog…)

Posted on December 23, 2010 by


Here’s my clean egg nog recipe.  Yep, it’s got sweetener in it – if you’re drinking nog, you’re obviously going for decadent.  You can back down on the sweetener (as low as 3 TBS)  OR replace it with a small amount of liquid stevia – just don’t expect it to taste as sweet as regular nog! This is not a simple recipe – be careful in the cooking and cooling to get a rich, thick classical nog.  Yes, this is over the top in your coffee or chai…

Eggnog is an English creation, it descended from a hot British drink called posset, which consists of eggs, milk, and ale or wine. The recipe for egg nog (eggs beaten with sugar, milk or cream, and some kind of spirit) has traveled well, adapting to local tastes wherever it has landed. In Puerto Rico it is made with rum and called coquito. In Germany it is made with beer and called biersuppe.

CLEAN NOG:  use the rum extract in the recipe the way it’s written.  Those who don’t like the classic nog rum flavor can use vanilla.  This version is guaranteed to make you feel good about your self in the morning.

DIRTY NOG:  My brother Lennie likes egg nog with brandy instead of rum due to a colorful reaction his body had to too much rum one Christmas past… For brandy, add 2 oz for flavor and low alcohol and 4 oz if want folks to catch a bit of a buzz.  For rum, omit the rum extract.  Add 1 oz for flavor, 2 oz stronger, 4 oz max.  If you use too much alcohol you’ll lose the ‘body’ of the nog.  Not to mention liver functioning…


This makes 6 cups, or 6 – 8 servings.

4 egg yolks

1/4 cup palm sugar (best) or raw honey (warmed), or raw coconut nectar (warmed), plus  1 tablespoon

2 cups  hemp milk (homemade and about 6 TBS hempseed to 2 cups water in high powered blender; strain for this recipe)

1 cup canned organic coconut milk (use full fat)

1 teaspoon rum extract

1 teaspoon freshly grated nutmeg (yes, freshly grated. it makes a difference.)

4 egg whites

cinnamon or cinnamon sticks for garnish


1. Beat egg yolks until they are lemon-colored. Gradually add the 1/2 cup sweetener and continue to beat until completely dissolved.

2. In a medium saucepan, combine the hemp milk, coconut milk and nutmeg. Heat to boiling, stirring occasionally.

3. Gradually temper the hot mixture into the egg mixture. Return everything to the pot and cook over medium heat, stirring constantly, until the mixture reaches 160 degrees F.

4. Remove from heat and add extract. Place in the refrigerator to chill.

5. When mixture has chilled, beat the egg whites to soft peaks. Gradually beat in the 1 Tablespoon of sweetener and beat until stiff peaks form. Whisk the beaten egg whites into the chilled mixture.

6.  Garnish with cinnamon sprinkled over each cup, or add a cinnamon stick to each cup.

Have a Merry one!!


Posted in: Eat This!